How to Make Hard-Cooked Eggs So Easy to Peel That the Shells Practically Fall Off скачать в хорошем качестве

How to Make Hard-Cooked Eggs So Easy to Peel That the Shells Practically Fall Off

Buy Our Winning Steamer Basket: https://bit.ly/3US7PJN Buy Our Winning Sauce Pan: https://bit.ly/3QxfSKE Buy Our Winning Storage Container: https://bit.ly/44FYGIz Buy our winning liquid measuring cup: https://bit.ly/3yb8IoT Buy our winning chef's knife: https://bit.ly/3UNQDGm Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. When you try to remove the shell, parts of the white cling to the membrane, and the surface of the egg is unattractively pockmarked. Instead of a cold-water start, we place cold eggs directly into hot steam, which rapidly denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane. The shell slips off easily to reveal smooth, unblemished hard-cooked eggs. What makes a good sauce pan?    • Equipment Review: Best Large Saucepans & O...   More Kitchen Smarts:    • Kitchen Smarts   ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com   / americastestkitchen     / testkitchen     / testkitchen     / testkitchen